Wash 200 grams of arhar dal (split pigeon peas) thoroughly and soak it in water for 30 minutes.
In a pressure cooker, add the soaked arhar dal, 1 chopped tomato, 1 chopped green chili, 1/2 teaspoon turmeric powder, and 500 ml water. Cook for 3-4 whistles on medium flame or until the dal is soft and cooked.
In a separate pan, heat 2 tablespoons of ghee or oil. Add 1 teaspoon cumin seeds and let them crackle.
Add 1 finely chopped onion and sauté until it turns golden brown.
Add 1 teaspoon ginger-garlic paste and sauté for a minute.
Add 1/2 teaspoon red chili powder, 1/2 teaspoon garam masala, and 1/4 teaspoon asafoetida (hing). Stir well.
Pour the cooked dal into the pan with the tadka (tempering) and mix well. Add salt to taste and let it simmer for 5 minutes.
Garnish with chopped coriander leaves and serve hot with steamed rice or roti.